Salsas and Tacos New Mexican Cuisine Cookbook

New Mexican cuisine doesn't belong to any single tradition — and the Gibbs Smith cookbook Salsas and Tacos doesn't pretend otherwise. Assembled by Susan Curtis, founder of the Santa Fe School of Cooking, this collection brings together more than 50 recipes that draw honestly from Spanish colonial kitchens, indigenous corn and chile cooking, Mexican border food, and open-fire ranch traditions. If you've ever wanted to understand why New Mexican food tastes like nothing else, this is where you start.

The Santa Fe School of Cooking has spent decades teaching these techniques to home cooks and professionals alike, and that classroom experience shows. Recipes are written to be used — not just read — with the kind of detail that helps you understand why a salsa works, not just how to follow the steps.

• More than 50 recipes covering salsas, tacos, and foundational New Mexican flavor profiles
• Developed and tested by expert instructors from the Santa Fe School of Cooking
• Assembled by Susan Curtis, the school's founder, with decades of culinary teaching behind her
• Draws from Spanish colonial, indigenous, Mexican border, and American ranch cooking traditions
• Covers a full range of salsas — from fresh crudo-style preparations to roasted and cooked versions
• Taco recipes span proteins, preparations, and regional styles rather than a single approach
• Written for home cooks who want to cook authentically, not just approximate the flavors

Books don't need much maintenance, but a cookbook used in the kitchen does. Keep Salsas and Tacos away from direct steam and standing liquids — prop it open with a cookbook stand rather than laying it flat near the stove. Wipe any splashes from the cover promptly with a dry or barely damp cloth. If you're cooking through the Santa Fe School of Cooking recipes regularly, a clear acrylic cookbook stand or a resealable plastic sleeve for the open pages will protect the Gibbs Smith binding through many rounds of salsa season.